文献
J-GLOBAL ID:201802289256252916
整理番号:18A0470540
炭水化物を含む濃縮乳蛋白質で構成された超臨界流体押出製品の物理的性質【Powered by NICT】
Physical properties of supercritical fluid extrusion products composed of milk protein concentrate with carbohydrates
著者 (5件):
Liu Hongzhi
(Food Science Department, Cornell University, Ithaca, NY, 14850, USA)
,
Liu Hongzhi
(Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Beijing, 100193, China)
,
Hebb Richard Lebaron
(Food Science Department, Cornell University, Ithaca, NY, 14850, USA)
,
Putri Novita
(Food Science Department, Cornell University, Ithaca, NY, 14850, USA)
,
Rizvi Syed S. H.
(Food Science Department, Cornell University, Ithaca, NY, 14850, USA)
資料名:
International Journal of Food Science and Technology
(International Journal of Food Science and Technology)
巻:
53
号:
3
ページ:
847-856
発行年:
2018年
JST資料番号:
B0863A
ISSN:
0950-5423
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)